Ingredients
- 2 x 180g Cyprus Style Garlic & Herbs Haloumi, sliced
- 1 tsp Olive Oil
- 1 Onion, diced
- 2 cloves Garlic, crushed
- 2 Zucchini, chopped
- 1 cup Cauliflower, chopped
- 1 large Eggplant, chopped
- 1 tbsp Ras al Hanout/Moroccan seasoning
- 500g fresh Tomatoes, chopped
- Parsley or Oregano, to serve
Mediterranean Tomato and Haloumi Bake
- Heat the olive oil in a large, oven safe frying pan over medium heat. Add the diced onion and crushed garlic, cooking gently for about 5 minutes until softened and fragrant.
- Stir in the chopped zucchini, cauliflower, eggplant, and Moroccan seasoning. Continue to cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the chopped tomatoes to the pan and season with salt and pepper. Cover with the lid and let the mixture simmer for around 10 minutes, allowing the vegetables to cook down and the sauce to thicken.
- While the vegetables are simmering, set your grill to a high heat setting.
- Once the sauce has thickened, arrange the haloumi slices over the top of the vegetable mixture. Lightly brush or spray the haloumi with a little olive oil.
- Transfer the pan to the grill and cook for approximately 5 minutes, or until the haloumi is golden brown and slightly crisp.
- Remove from the grill and finish with a sprinkle of fresh parsley or oregano. Serve hot with crusty bread on the side.
